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Seafood and Pickled Vegetable Soup

Makes: 4 servings

Ingredients:

1 Tbsp. rice wine
1/4 tsp. salt
1/4 tsp. ground white pepper
4 large shrimp, peeled and deveined
4 large sea scallops
1 Tbsp. oyster sauce
1 tsp. soy sauce
1 tsp. sesame oil
2 tsps. sugar
4 cups chicken stock
2 Tbsps. vegetable oil
3 cloves garlic, sliced
4 dried black mushrooms, soaked and sliced
1/2 cup sliced fresh button mushrooms
1/3 cup soaked and sliced pickled mustard greens
1 ripe tomato(Roma), diced
4 mussels, scrubbed
2 green onions, chopped
1 Tbsp. chopped cilantro
1 Tbsp. cornstarch, dissolved in 2 tablespoons water

Instructions:

1. Combine marinade ingredients (rice wine, salt, white pepper) in a bowl; add shrimp and scallops and stir to coat. Let stand 10 minutes. Combine seasoning ingredients (oyster sauce, soy sauce, sesame oil, sugar) in a bowl; set aside.

2. Bring stock to a boil in a medium pot. Reduce heat to low; keep broth at a simmer. Heat oil in a hot wok over high heat, swirling to coat sides. Add garlic, stir-fry 1 minute or until fragrant and golden brown. Add black mushrooms and button mushrooms; cook 1 minute. Add stock; bring to a boil. Add button, pickled mustard greens, tomatoes, shrimp, scallops and mussels; cook until shrimp and scallops are cooked through and mussels open. Add seasonings and cornstarch solution; cook, stirring, until soup thickens. Add green onions and cilantro, mix well. Serve.

Adapted from Martin Yan’s Entertaining At Home (Wan Li Book Co. Ltd)
Copyright Yan Can Cook Group 2005